This is going to be a step-by-step how you can make smoked ribeye roast. Ribeye is also known as Prime Rib, so if you hear the word Prime that means ribeye, they both are the same thing. This smoked prime rib recipe is pretty simple to make and can be prepared any day. What makes it even more delicious is the seasoning.
Seasoning is the most major part of any great recipe that you see or eat. If you season the rib roast perfectly, it will give you a juicy and tender rib eye roast from the inside and on the outside, you will get the amazing caramelized, smokey and crisp crust. Ribeye has this amazing flavor because it has so many things in it like fresh thyme, mustard, garlic, smokey flavor of hickory wood chips.
These all form a layer of deliciousness around the ribeye roast, which makes it caramelized from the outside and juicy from the center.
How to make smoked ribeye roast
You might be one of those people who wonder how to make smoked ribeye roast, or is it hard to make it? Well, in this recipe you will get all the answers to your questions. There are just a few simple things that you can follow and get the finest smoked ribeye. If you want better results than curing the prime rib with some salt and then putting it in the fridge is the best option. Although this is completely optional, you can roast it directly with seasoning on it.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours, 15 minutes
- Wood Flavor: Hickory
- Cooking Temperature: 250ºF
- Servings: 6 people
- Wood chunks
- 1 (4-6 lb) rib-eye roast
- 4 Tablespoon yellow mustard
- 1 Tablespoon Worcestershire sauce
- 1 clove garlic, minced
- Traeger Prime Rib Rub
- 4 Sprig fresh thyme
Smoking Ribeye Roast
- Preheat the smoker when you are about to cook the roast, set the temperature to 250 degrees F. Don’t forget to close the lid for 15 minutes.
- While the smoker is getting heated up, it is time to prepare the ribeye. Take a knife and remove the excess fat from the prime rib. And bring it down to ¼ inch of thickness.
- Take a small bowl and mix Mustard, Garlic, and Worcestershire sauce. Take your ribeye and smother it with this mustard mixture you just made and add Traeger Prime Rib rub over it and season liberally.
- Add some fresh thyme to the roast.
- Place the roast on the grill of your smoker; smoke it till the internal temperature reaches 135 degrees F for rare cooked meat and 145 degrees F for medium cooked meat.
- Once it is ready, remove it from the smoker and tent loosely in the foil for about 20 mins and let it rest. Then serve.
BBQ Hero Tips: Don’t remove the strings from the meat as they are holding up the bones together. keep everything together till you are cooking the prime rib. also season it while it is tied up.
Detailed Cooking Instructions
1 – Prepare the smoker
Fire up the smoker and bring it to 250 degrees F. Preheating the smoker is really important for roasting the ribeye. For smoke roasting, there is one thing that is quite important and that is wood chunks as they give smoke its flavor, so for this recipe, we are using hickory wood chips; they will give amazing taste and flavor to the roast. Add the wood chips to the smoker and close the lid for about 15 mins.
2 – Getting the ribeye ready
While the smoker is heating, you have time to prepare the ribeye. Take a sharp knife and cut fat from the top of the prime rib. Just make sure you cut the ¼ inch of thickness. Don’t unstring the meat as it will hold everything together like meat and bones.
3 – Seasoning
Take a small bowl and make a mixture by adding mustard, Worcestershire sauce, and garlic; blend all three of them well. Once it is made take the ribeye meat and slather it with this mixture evenly and generously. As it is completely covered with this mixture, it is time you put on the Rub on the prime rib.
Once you are done with seasoning, place thyme on the roast and it is all set to smoke.
4 – Smoke the roast
Take the seasoned roast and place it on the grill grates and put it in the smoker which was preheated. The cooking process will take about 3-4 hours as you will be cooking it low and slow. To check if the roast is cooked, use a meat thermometer to check the internal temperature of the meat. If you want it to be rare, cook it until the internal temp reaches 135 degrees F, for medium-rare cook it till it reaches 140 degrees F, and for medium cook it until the temperature hits 145 degrees F. Using a meat thermometer you will get to know the desired internal temperature. Once it hits the desired temperature, your prime rib roast is smoked and cooked.
5 – Serve
Once the smoked ribeye roast is ready, take out the entire roast. Don’t serve it immediately, take aluminum foil and wrap the roast in it (not too tightly) and let the meat rest for about 20 minutes.
After 20 minutes you can carve it and enjoy it.
Frequently Asked Questions
How do you know smoked meat is done?
You should always consider the temperature to find out if the meat is ready. Time won’t be that helpful in this case. The temperature will tell you if the meat is cooked or not. Use a thermometer to help you out.
Is rib steak the same as ribeye?
The term ribeye steaks are eaten in the United States of America for the rib steak whose bone has been removed. But these two terms are quite similar to each other.
Why do they call it ribeye steak?
The reason they are called ribeye steaks is that they are found in the cow’s centermost part known as the “eye”. This portion is the best portion in the cow regarding rib steaks. There are a couple of other names for ribeye steak that are often used. such as
- Spencer Steak
- Scotch Fillet
- Delmonico Steak
- Market Steak
- Beauty Steak
Is ribeye roast the same as prime rib?
Prime rib and ribeye roast both are taken from the same central section of the cow known as the primal rib. They are cut into individual slices before they get ready to be cooked. You can get seven ribeye steaks from one prime rib.
Should I trim the fat off a rib roast?
Normally when you buy a ribeye roast, they have already removed the fat off it. But still, if you see a layer of thick fat on it, you can just cut it down.